1. No need to add MSG when stir-frying meat
Meat naturally contains glutamic acid. When it meets salt in the dish and is heated, it naturally generates monosodium glutamate (MSG), the main component of MSG. Besides meat, other umami-rich foods also don't need MSG added, such as eggs, mushrooms, water bamboo, and seafood.
2. It's not suitable to add MSG to cold dishes
MSG can only fully exert its umami-enhancing effect at temperatures between 80°C and 100°C. Since cold dishes are served at lower temperatures, MSG is difficult to activate. It might even adhere directly to the ingredients, resulting in a tasteless and disappointing experience. If you must add MSG to a cold dish, it's best to dissolve a small amount in hot water before mixing it in.
3. Dishes with vinegar cannot have MSG
Dishes with a pronounced sour taste and a significant amount of vinegar should not have MSG added. This is because MSG does not dissolve easily in an acidic environment. The higher the acidity, the lower the solubility, and the worse the umami effect. Therefore, strongly sour dishes like Sweet and Sour Pork and Vinegar-Sautéed Cabbage should not contain MSG.
4. It's not advisable to add MSG to fillings
Many people add MSG when making dumpling or spring roll fillings, which is very unsafe. When mixed into the filling, MSG will undergo high-temperature processes such as steaming, boiling, or frying. However, once the temperature exceeds 100°C, MSG will denature. It not only loses its umami but also forms toxic sodium pyroglutamate, which is harmful to human health. Besides not being used in fillings, when making hot dishes, MSG should only be added just before the dish is taken off the heat.
5. Use MSG with salt, not with sugar
MSG's umami flavor is more prominent under an appropriate concentration of sodium ions. Therefore, MSG's savory taste is best expressed in salty dishes. However, adding MSG to sweet dishes not only fails to enhance the flavor but can also suppress the dish's original sweet and fresh taste, creating an unpleasant off-flavor. Thus, dishes like Chicken and Corn Soup and Sweet Taro Paste should not have MSG added.